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MASTER MIX-PURDUE UNIVERSITY (Yields 29 Cups) 5 lb. flour 2 1/2 c. dry milk solids 3/4 c. baking powder 3 Tbsp. salt 2 Tbsp. cream of tartar 1/2 c. sugar 2 lb. vegetable shortening Stir dry ingredients together, then sift all together. Combine with shortening until mixture looks like cornmeal. Store in large covered containers or freeze. For biscuits use 3 cups mix and 3/4 cup water; pancakes use 3 cups mix, 1 egg and 1 1/2 cups water; muffins use 3 cups mix, 2 tablespoons sugar, 1 egg and 1 cup water; waffles use 3 cups mix, 1 egg and 1 1/2 cups water. For yellow or chocolate cake use 3 cups mix, 1 1/2 cups sugar, 2 eggs, 1 teaspoon vanilla or 1/2 cup cocoa. Bake in 350 degrees oven for 30 minutes. Use as prepared biscuit mix in impossible pies. Coffee Cake: 3 c. mix 1/2 c. sugar 1 egg 2/3 c. water Bake in 400 degrees oven for 25 minutes. Top batter with 1/2 cup brown sugar, 3 tablespoons butter and 1/2 teaspoon cinna- mon. Cookies: 3 c. mix 1 c. sugar 1 egg 1/3 c. water 1 tsp. vanilla 1/2 c. nuts or raisins or chocolate chips Bake in 375 degrees oven for 10 to 12 minutes. Gingerbread: 2 c. master mix 1/4 c. sugar 1 egg 1/2 c. water 1/2 c. molasses 1/2 tsp. cinnamon plus 1/2 tsp. ginger 1/2 tsp. cloves Heat oven to 350 degrees. Bake 35 to 40 minutes. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |